Whisk the cornstarch into the sauce. In a shallow bowl add ¼ C. of flour, whisk in the spice container. Pat the chicken dry, then dredge in flour/spices. Add 2 T. of butter and 2 T. of oil to a large skillet on medium high heat. Cook chicken for 5-7 minutes on each side and golden. Remove. Reduce heat to medium, drizzle a little oil, then add green onion bag. Saute for 30 seconds. Reduce heat to low, stir in the sauce and coconut milk. Cook for 2-3 minutes until thickened and hot. Slice chicken. Add chicken back in and warm through. Serve over steamed rice and sautéed veggies.